Mexican

Roasted Tomato Salsa

| mrscheryllacy

Who doesn’t love a really good salsa? The problem is that it’s not always easy to actually find a really good salsa. Many are pretty good and have good flavor, texture and colors, but many are extremely disappointing to the palate. I had the great good fortune to take a Mexican cooking class while I was on maternity leave. The ladies who taught this class were amazingly talented cooks and their food was phenomenal. However, in typical Cheryl-style, I’ve modified their recipe and have perfected it. This comment isn’t actually mine, but comes from my family, friends and coworkers. Try this recipe and let me know if you too believe that this salsa is close to perfection. Happy eating.

Ingredients20150907_130404

  • 12-14 roma tomatoes
  • 1 bunch of green onions
  • 1/2 tsp crushed garlic
  • 1 T salt
  • 2 limes
  • 1 heaping cup of cilantro
  • 1 hot red pepper

Instructions

  • Place a skillet (cast iron is best) on the stove over medium heat.
  • Rinse the tomatoes and pepper; add to the skillet.
  • Turn the tomatoes occasionally, and cook until the tomato’s skin has split on at least 2 sides.
  • For the pepper, lightly brown on all sides.
  • Once it has split, remove from the skillet and place into a large ziplock bag.
  • Once all the tomatoes are placed in the ziplock bag, seal it and let it sit on the counter for 20-30 minutes.

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While tomatoes are cooking, prepare the rest of the salsa items.

  • Slice the green onions and add to a glass container.
  • Rinse, dry and mince the cilantro, add to container.

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  • Add garlic, salt and juice from one lime.
  • Mix well and let sit.

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Once the tomatoes have cooled down a little:

  • Peel the tomatoes and chop into small pieces.

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  • Add to “green” mix. Stir well.
  • Taste.
  • Add additional salt and lime (to taste).
  • Add pepper to taste

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  • Chill in refrigerator for at least an hour.
  • Serve.

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Ideas

  • 2 limes should be sufficient, but don’t be afraid to use a good amount of lime.
  • Tomatoes should be medium sized. Use more if they are smaller, less if they are bigger.
  • Pepper – my family likes their salsa mild, I like mine medium. I make one large batch, chill it. Then I put some in a smaller container with the hot pepper and mix for me. It’s important to let it chill all together (if you will separate as I do) to have optimal flavor throughout the batch.

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Albondigas Soup (Mexican Meatball Soup)

| mrscheryllacy

This simple soup is full of complex flavors to delight any palette. Make it as spicy (hot) as your family prefers, but try my standard recommendation first.

Albondigas Ingredients

Broth Ingredients

  • 1 medium/large onion, finely chopped
  • 14 oz. can of chopped or diced tomatoes
  • 1/2 chipotle chili canned in adobo sauce (1/2 a chili, not 1/2 a can), mashed or finely chopped
  • 28 oz. of chicken broth
  • 28 oz. of beef broth
  • 2 cloves garlic, pressed or diced fine
  • 2 tsp oregano
  • Salt (if needed for flavor)
  • Cilantro

Meatballs

  • 1 lb lean ground beef
  • 1/2 lb ground pork
  • 1/3 cup uncooked rice
  • 1 egg
  • 1 clove garlic, pressed or diced
  • 1/2 chipotle chili (the other half from the broth), mashed or finely chopped
  • 1 T adobo sauce from the chilies
  • 1 tsp oregano
  • 1 T salt
  • Pepper

Other

  • Gloves
  • 1 cup of rice

OnionsDutch OvenStart by heating about 2 T of olive oil in a dutch oven.

Saute the onion until softened and they start to brown a bit (7-8 minutes).

Add the tomatoes and cook another 5-6 minutes. 
Oregano-Garlic-Chili Simmer timeThen add the garlic, the chili and oregano. Stir to distribute about 45 seconds.

Add the broths and reduce heat to simmer. Cover, leaving a small gap at the edge of the pot.

Cook for about 20 minutes. During this time, you will make the meatballs.

Mix together all the meatball ingredients and form small balls (see picture below, right). Think of these as the size you would want on your soup spoon without necessitating splitting them in half to eat. Wear gloves – no one wants uncooked meat residue on their hands.

Meatball Ingredients Ready to make meatballs Meatballs

After the broth has cooked for 20 minutes, drop in the meatballs. Simmer for another 20 minutes and it’s ready to eat.

Ready to simmer with meatballs Adding Meatballs3

Check the meatballs to make sure they are cooked, by cutting one open. 5 minutes before serving toss in about 1/3 of a bunch of cilantro, coarsely chopped with stems. Alternatively, finely chop cilantro and garnish soup (per my picture).

Cook rice (takes about 20 minutes) in rice cooker or on top of stove, per your preference.

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Serving tips

  • Place about 1/2 cup of cooked rice in bowl. Ladle soup over rice. Sprinkle chopped cilantro on the top.

Recipe tips

  • For lesser spice, do not use a smaller amount of the chili or adobo sauce as you will lose flavor. Either add additional broth (chicken and beef) and tomatoes to the overall recipe (and everyone will have a less spicy soup) or have extra warmed up broth (minus the tomatoes) on the side, so people can add to their soup individually.
  • You can use canned beef and chicken broth. I prefer the powdered as it dissolves quickly and is easily scaled up to make more for those who need a less spicy soup.

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